Pan Seared Chicken Breast Recipe
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If you’ve been searching for a juicy, flavorful, and straightforward way to elevate your weeknight dinners, this Pan Seared Chicken Breast Recipe will quickly become your go-to. It’s all about achieving that perfect golden crust on tender chicken breasts while infusing each bite with a symphony of herbs and spices. With just a handful of simple ingredients and a little technique, you’ll have a dish that’s both satisfying and impressive — perfect for busy nights or anytime you want to treat yourself to a wholesome meal.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for making this Pan Seared Chicken Breast Recipe shine. Each component enhances the flavor, color, or texture to create a perfectly balanced dish that’s both rustic and refined.
- Chicken breasts or cutlets: Choose boneless, skinless for easy cooking and tender bites; organic if possible for better quality.
- Kosher salt: Essential for seasoning and drawing out moisture to help achieve that beautifully crisp crust.
- Garlic powder: Adds depth with its mellow, savory punch, enhancing the chicken’s inherent flavor.
- Onion powder: Brings subtle sweetness and complexity without overpowering the dish.
- Dried oregano: A classic herb that infuses the chicken with earthy and slightly minty notes.
- Smoked paprika: Offers a rich, smoky warmth and vibrant color that makes the chicken pop visually and flavor-wise.
- Freshly ground black pepper: For that necessary bite and mild heat that rounds out the spices.
- Olive oil: The cooking fat that will help you get an impeccable sear while keeping the chicken moist.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prepare the Chicken
Start by butterflying your chicken breasts if they’re whole, which means slicing them horizontally to create cutlets of even thickness. This not only helps them cook faster but ensures even, golden searing. If you already have cutlets, you can skip to seasoning. Butterflying takes just a few moments and sets the stage for perfectly cooked chicken.
Step 2: Season the Chicken
Patting your chicken dry is a pivotal step to encourage browning. After that, sprinkle kosher salt evenly to enhance flavor and texture. Then, combine garlic powder, onion powder, oregano, smoked paprika, and freshly ground black pepper in a small bowl and rub this aromatic blend on both sides of your chicken. This seasoning mixture is what truly transforms the dish, layering savory, smoky, and herbal notes that will make your taste buds sing.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering — that’s the perfect sign you’re ready. Place the chicken in a single layer without crowding, so each piece crisps up beautifully. Cook each side for about 3 to 5 minutes until you get a gorgeous golden crust and the internal temperature hits 165°F or the meat is opaque through and through. This technique locks in juicy tenderness while creating a satisfyingly crispy exterior.
Step 4: Rest and Serve
Once the searing is done, transfer your chicken to a plate and let it rest for about 5 minutes. Resting allows the juices to redistribute, ensuring every bite bursts with moist, flavorful goodness. When ready, slice it up if you like and prepare yourself for a dinner that feels both comforting and elegant.
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
Simple fresh herbs like parsley, thyme, or a sprinkle of chopped chives elevate this Pan Seared Chicken Breast Recipe with a refreshing pop of color and a delicate herbal aroma. Add a wedge of lemon on the side for a citrusy zing that brightens every bite and balances the smoky spices perfectly.
Side Dishes
This chicken pairs beautifully with a variety of sides. Creamy mashed potatoes or buttery roasted vegetables offer comforting textures, while a crisp green salad or sautéed spinach brings fresh, vibrant contrast. For a lighter option, try quinoa or a wild rice pilaf seasoned with lemon and herbs, harmonizing well with the dish’s bold flavors.
Creative Ways to Present
To impress guests or simply add some flair to family meals, slice the pan seared chicken on a bed of garlic-infused rice or atop a fresh arugula salad with cherry tomatoes and shaved Parmesan. You could also create a colorful bowl with roasted veggies, avocado slices, and a drizzle of balsamic glaze to turn this simple recipe into a visual and flavorful celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Pan Seared Chicken Breast Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping it well covered prevents moisture loss and helps the chicken stay tender and flavorful, ready for quick meals or snacks throughout the week.
Freezing
If you want to save some for later, this chicken freezes well. Wrap individual portions tightly in plastic wrap and place them inside a freezer-safe bag or container. Frozen, it will last up to 2 months without sacrificing taste or texture, making it a fantastic option for meal prep or busy days.
Reheating
To reheat, gently warm your chicken in a skillet over low heat or in the oven at 300°F until just heated through. Avoid microwaving if possible, as this can make the chicken dry. A splash of chicken broth or a quick steam cover helps the meat stay moist during reheating, preserving the delicious juiciness you worked so hard for.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! While this Pan Seared Chicken Breast Recipe works best with boneless, skinless breasts, you can apply the same technique to thighs. Cooking times may vary slightly, and thighs can be even juicier due to their higher fat content.
What if I don’t have smoked paprika on hand?
Regular paprika or a pinch of chili powder make great substitutes. The smoky depth is lovely but not essential — your chicken will still taste fantastic with these alternatives.
How do I know when the chicken is perfectly cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part to check that the juices run clear and the meat is opaque, not pink.
Can I marinate the chicken before cooking?
While this recipe is designed for quick seasoning and cooking, marinating with lemon juice, olive oil, and herbs for 30 minutes to an hour can add extra flavor and tenderness, but it’s not necessary.
Is this recipe suitable for a low-carb diet?
Yes! The Pan Seared Chicken Breast Recipe is naturally low in carbohydrates, making it a perfect choice for keto, paleo, or general low-carb meal plans when paired with low-carb sides like steamed veggies or salad.
Final Thoughts
There’s something incredibly satisfying about mastering a simple Pan Seared Chicken Breast Recipe that delivers consistently juicy and flavorful results. Once you try this method, you’ll see how such a humble ingredient can become the star of your dinner table with ease. So grab those chicken breasts, fire up that skillet, and enjoy a meal that’s both easy and impressively delicious — you deserve it!
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Pan Seared Chicken Breast Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Pan Seared Chicken Breast recipe delivers juicy, flavorful chicken breasts with a beautifully browned crust in just 15 minutes. Seasoned with a savory blend of garlic, onion, oregano, and smoked paprika, and seared in olive oil, this simple yet delicious dish is perfect for quick weeknight dinners or meal prep.
Ingredients
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
Seasonings
- 1 to 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
Cooking
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: If using whole chicken breasts, butterfly them by placing your hand flat on top of each breast. With a sharp knife, carefully slice horizontally through the thickest part of the breast, leaving one edge intact so it opens like a book. Unfold the breast, then cut along the fold to create two even cutlets.
- Season the Chicken: Pat the chicken dry with paper towels for maximum browning. Sprinkle both sides evenly with kosher salt (use the higher amount if your chicken is closer to 1.5 pounds). In a small bowl, combine the garlic powder, onion powder, dried oregano, smoked paprika, and several grinds of black pepper. Mix well and sprinkle evenly over both sides of the chicken.
- Sear the Chicken: Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts or cutlets in a single layer, making sure not to overcrowd the pan. Cook for 3 to 5 minutes per side, until each side is nicely browned and the internal temperature reaches 165°F, or the center is no longer pink.
- Rest and Serve: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juiciness. Slice, if desired, and serve. Refrigerate any leftovers for up to 3 days.
Notes
- Butterflying the chicken breasts helps them cook evenly and faster.
- Patting the chicken dry is essential for a crispy, golden crust.
- Do not overcrowd the pan; cook in batches if necessary to ensure even searing.
- Letting the chicken rest after cooking ensures juices redistribute for maximum tenderness.
- Use a meat thermometer to avoid over or undercooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
